Cast Iron

Gluten-free Lofty Banana Pancakes with Cinnamon and Flax

June  9, 2012
Photo by Zeph Wadsworth
Author Notes

These lofty banana pancakes taste so naughty without being heavy (before or after you eat them). They really hit the spot.They are simple to make, taste a bit on the naughty side while being healthy. *Note to the pancake chef: When you freshly grind your flax seeds, store them in a sealed container in the refrigerator to preserve their freshness for the week. I frequently have (peeled) frozen bananas stored in the fridge and have thawed them (and their juice) and it works beautiful in these pancakes as well. —Sarah Wadsworth

  • Makes 8
Ingredients
  • 3 ripe bananas, mashed
  • 1/4 cup fresh ground flax seeds
  • 1 1/2 cups plain kefir or plain yogurt
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 3 eggs
  • 1/4 tablespoon neutral oil
  • 1 1/2 cups gluten free flour mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
In This Recipe
Directions
  1. In a large bowl, combine mashed bananas, brown sugar, cinnamon, yogurt/kefir, eggs, oil, and freshly ground flax seeds. Give a good whip so they are evenly mixed. In a medium bowl, whisk together gluten free flour mix, baking powder, and salt. Add this dry mix to the wet banana mixture and give a good stir. Let sit for 10-15 minutes while you sort your pan(s).
  2. Preheat a good cast iron skillet (or skillets) over medium high heat. Once hot, place a little oil either directly in the pan or on a paper towel, (you will continue to reapply a little bit of oil before each pancake). Give pancake batter a stir and keep in mind the thicker the batter, the thicker the pancakes. So, if you like them a little thinner, add a little bit of a milk (rice or almond works great) to thin the batter down. Add ½ cup of batter to hot pan and let sit for a minute or so before taking a peek on an edge to see how brown it is. Flip the pancake after some bubbles appear on the edge and let cook for a couple minutes on the other side. Remove and enjoy with your own ration of maple syrup and butter.

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